Raghuveer Manoj Singh

Dedicated and detail-oriented Pastry Commi Chef with hands-on experience in high-volume hotel kitchens, including international exposure in Oman. Skilled in pastry production, dessert presentation and maintaining high standards of hygiene and food safety. Passionate about creating visually appealing and high-quality desserts while contributing effectively within a team environment.

Pastry Commis Chef - Al Fardan Hotel & Resort (Hakkasan) - Muscat, Oman

(2024-09 - 2026-04)

• Produced high-volume pastry items in a luxury dining environment while maintaining consistent quality and presentation standards.
• Maintained consistency in taste, texture, and presentation across daily production
• Collaborated with senior chefs to develop and refine dessert menu offerings
• Ensured strict adherence to food safety and hygiene standards
• Supported team operations during peak service hours to maintain efficiency

Pastry Commis 1 - Ramada Plaza by Wyndham - Varanasi

(2024-01 - 2024-08)

• Produced a variety of pastries, cakes, and plated desserts for hotel guests and events
• Executed advanced techniques such as dough lamination, chocolate tempering, and sugar work
• Managed inventory and coordinated supply orders to reduce wastage
• Assisted in maintaining cleanliness and organization of the pastry section

On Job Trainee (OJT) - Lemon Tree Premier - Pune, India

(2023-07 - 2023-12)

• Assisted in preparation of pastries, cakes, and desserts
• Learned basic kitchen operations and hygiene standards
• Supported chefs during service hours in a fast-paced kitchen
• Maintained cleanliness and organization of workstations

Bachelor of Commerce - B.Com - K.P higher Educational institute (2020 - 2023)

Diploma in Hotel Management - Hotel Management - Prayag Institute of Hotel Management & Catering Technology (2022 - 2023)